Chocolate Coconut Flapjacks with Sweet Chewy Raisins
Flapjacks are marvellous things. They’re quick to make, tasty and not quite as naughty as most sweet bakes. These rich chocolate coconut flapjacks are made additionally tasty and chewy by adding desiccated coconut and raisins. This is a super speedy recipe for when you want something scrumptious in a hurry.
I’ve seen various recipes for chocolate flapjacks over the years and to be honest I couldn’t really see the point. Flapjacks are so good anyway, how could they get better? Well, I’ve tried it now and I have to say they were good, not necessarily better but certainly different with a rich chocolatey flavour. As it turns out, this recipe for chocolate coconut flapjacks is the one out of all my flapjack recipes that my friends request the most. You’re most popular recipes are my carrot cake flapjacks and raspberry & white chocolate flapjacks.
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Chocolate Coconut Flapjacks. PIN IT.
Chocolate Coconut Flapjacks – The Recipe
Rich chocolate flapjacks which are made additionally tasty and chewy by adding desiccated coconut and raisins. This is a super speedy recipe for when you want something scrumptious in a hurry.
- 5 oz (150g) butter
- 1 tbsp golden syrup
- 3 oz (85g) dark muscovado sugar
- a pinch of salt
- 100 g bar dark chocolate (70%)
- 8 oz (225g) rolled oats
- 2 oz (55g) desiccated coconut
- 2 oz (55g) of raisins.
- Melt the butter with the golden syrup, muscovado sugar and chocolate in a large pan.
Stir in the salt followed by the raisins, coconut and oats in that order.
Using the back of a spoon, press mixture into an 20cm (8″) sq greased cake tin and bake at 180℃ (350℉, Gas 4) for 20 mins. Or until the flapjacks are golden, but not too dark.
- Leave to cool in the pan then cut into 12 pieces.
Adapted from Gaia's Kitchen by Julia Ponsonby
Exact baking times will always depend on the oven you use.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.